1 DRESS­ING Fry the ba­con in a lit­tle of the oil un­til crispy. Cool then chop in a food pro­ces­sor. Add the rest of the oil, the mus­tard, vine­gar and gar­lic and process un­til well blended. Sea­son with salt and pep­per.

2 SALAD Braai the grape bunches un­til the skins of the fruit are just start­ing to burst. 3 Cut the let­tuce into wedges and lightly char the cut sides, if you like. Ar­range on a plat­ter, put the grapes on top and sprin­kle the fen­nel slices or goose­ber­ries, onion and cheese over. 4 Pour the dress­ing over and sprin­kle peanuts on top (if us­ing).